We know, we know. It’s been 2 months since we blogged. We have cooked a few things which we’ve blogged previously in the last 2 months but, no matter how much it shouldn’t, sometimes life gets busy. However, we are the half-assed gourmets. We therefore apologise to everyone that reads this drivel that we neglected to blog the fish finger sandwich.
Today, for the first time in a long time, our kitchen smelled of proper cooking. I’m starting with one of the easiest dishes I’ve cooked in ages. No surprise to anyone who reads this blog regularly, it comes from a slow cooker cookbook, Sunil Vijayakar’s ‘Slow Cooker curries’.
The recipe below feeds 4 but as usual with our massive slow cooker, I doubled it.
2 tblsp olive oil
4 lamb shanks
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground cumin
1/2 tsp ground allspice
1/4 tsp freshly grated nutmeg
1 large onion (chopped)
400g tinned chopped tomotoes
1 tsp salt
250ml (approx) chicken stock or water
Heat the oil in a large pan and brown the lamb shanks. Remove from the pan and set to the side.
Reduce the heat slightly and fry the spices lightly for 1-2 minutes. Add the onions and fry for a further 4-5 minutes.
Add the onions to the slow cooker. Place the lamb shanks on top, making sure they stand together in a single layer. Add the tomatoes, salt and enough stock or water to almost cover the lamb shanks. Put the lid on and cook on low for 6-8 hours.
Serve with couscous (and Harissa).
Optional kitchen porn:
Crockpot slow cooker